Royal Buckwheats
From The royal baker and pastry cook, 1902
This is the most delicious of all the griddle cakes.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 21. The excerpt below is the record exactly as published.
Royal Buckwheats. — This is the most de- licious of all the griddle cakes. It has been against buckwheat cakes when made from yeast or risen overnight that it was difficult to make them light and sweet, and that dis- agreeable effects followed their eating. It is found that by the use of the Royal Baking Powder to raise the batter these objections have been entirely overcome, and that buck- wheat cakes are made a most delicious food, light, sweet, tender, and perfectly wholesome, that can be eaten by any one without the slightest digestive inconvenience. 2 cups pure buckwheat (do not use the so-caUed “ pre- pared” or “self-raising” flours), 1 cup wheat flour, 2 tablespoons Royal Baking Powder, Ml teaspoon s^t
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